In 12ﾰ, pp. 299, contemporary half vellum binding with vellum-capped corners and Varese paper boards, striped head- and heel-bands, red sprinkled edges, short title in contemporary hand to spine, library shelfmark in contemporary hand on paper label to lower spine. Library stamp, probably nineteenth-century and from a private library, to title page with name of library rubbed out, some loss of text, two small holes in the title page due to erosion from rubbing, the bottom outer corner of the title page also eroded, pages foxed, thumb print on p. 23, small closed tears to the middle outer margins of pp. 53 and 121 with no loss of text. Second edition from the Tipografia Remondiniana, following the first published in 1809, and fifth edition of Antonio Nebbia’s pioneering book on cooking and cuisine, including instruction on the management of a kitchen, the delegation of sous-chefs and so on, first published in Macerata in 1779. Though little is known of Nebbia’s life, his Il cuoco maceratese was a great success in its day and is regarded as the forerunner to Pellegrino Artusi’s more famous La scienza in cucina e l’arte di mangiar bene of 1891.
NEBBIA, Antonio, Il cuoco maceratese. Che insegna a cucinare ogni sorta di vivande, tanto di grasso, che di magro; imbandir Mense secondo la nuova moda, ed ultimo buon gusto, e finalmente il modo facile di fare allievi di sotto Cuochi, ed il dover di questi verso i loro respettivi Offiziali. Opera utile e vantaggiosa Non solo a’ Giovani Servitori, e Donne di cucina, ma anche a tutti quei, che intendono applicare a simil mestiere. Edizione quinta veneta., Tipografia Remondiniana, 1820
The Art of Cookery Made Plain and Easy; Which far exceeds any Thing of the Kind yet published. […] To which are added One hundred and fifty New and useful Receipts, And a Copious Index. By a Lady. A New Edition. With The Order of a Modern Bill of Fare, for each Month, in the Manner the Dishes are to be placed upon the Table.